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pancakes.md

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pancakes

Makes 20 4-inch pancakes.

Ingredients

  • 2 eggs
  • 2 cups buttermilk (or kefir)
  • 6 Tbsp melted butter
  • 2 tsp vanilla extract
  • 2 cups (250g) all-purpose flour (can use 1/2 whole wheat) †
  • 1 Tbsp (15g) sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

† If using self-rising flour, omit baking powder and salt and decrease soda to 1/2 tsp

Directions

Beat egg; add buttermilk, oil, butter, and vanilla. Combine dry ingredients in a separate bowl. Mix dry ingredients into wet, whisking until just combined (batter will be lumpy).

Grease heated griddle with butter. Pour batter onto hot griddle (1/4 cup is about right). Turn pancakes as soon as they are puffed and full of bubbles (before the bubbles break). Bake other side until golden brown.

Notes

From Betty Crocker, via my Mom :)

Incorporated some ideas from The Food Lab's old recipe

  • double all quantities, since I usually do that anyway
  • less sugar
  • melted butter instead of oil

Their new recipe is too involved

Variations

  • Apple: Decrease buttermilk to 1/2 cup and stir 1/2 cup applesauce into batter.
  • Blueberry: Fold 1/2 cup fresh or well-drained frozen (thawed) blueberries into batter.
  • Buckwheat: Decrease flour to 1/2 cup and add 1/2 cup buckwheat flour.
  • Cheese: Omit sugar and stir 1 cup shredded cheddar cheese into batter.
  • Cornmeal: Decrease flour to 1/2 cup and add 1/2 cup cornmeal.
  • Ham: Omit sugar and stir 1/3 to 1/2 cup ground or chopped cooked ham into batter.
  • Nut: Stir 1/4 to 1/2 cup broken or chopped nuts into batter.
  • Polka dot: Omit sugar. Cut 3 or 4 hotdogs into 1/8 inch slices. Group 6 slices together on griddle; pour 1/4 cup batter over slices.
  • Silver dollar: Pour batter by tablespoonfuls onto hot griddle to form small pancakes (about 2 inches in diameter).